About this Dish
Belgium's great beef and beer stew — beef slow-braised in Trappist or abbey beer with onions, thyme and a slice of bread spread with mustard placed on top to thicken the sauce. The beer must be Belgian — its particular bitterness and complexity creates a sauce unlike any wine-based braise. Served with frites or bread. The Flemish answer to boeuf bourguignon.
IngredientsServes 6
🥩Beef chuck or stewing beef, 1.2kg cut into thick chunks
🍺Belgian dark abbey or Trappist beer (such as Leffe Brune or Chimay), 500ml
🧅Large onions, 4 thinly sliced
🧄Garlic cloves, 3 minced
🍞Thick slice of stale brown bread, 1 piece
🫙Dijon or whole-grain mustard, 2 tablespoons
🌿Fresh thyme, 4 sprigs, plus 2 bay leaves
🧈Butter, 30g
🫒Sunflower or vegetable oil, 2 tablespoons
🧂Salt, black pepper, and a teaspoon of brown sugar
Method
1
Pat the beef chunks dry with kitchen paper and season generously with salt and pepper. Heat the oil and butter together in a large heavy casserole over high heat, then brown the beef in batches until deeply caramelised on all sides — don't rush this step, it builds the flavour of the whole stew.2
Lower the heat to medium, add the sliced onions to the same pot and cook slowly for 15–20 minutes, stirring occasionally, until they are completely soft, golden and sweet. Add the garlic and cook for another 2 minutes.3
Return the beef to the pot, nestling it among the onions. Pour in the beer, scraping up any sticky bits from the bottom of the pan. Tuck in the thyme sprigs and bay leaves, and add the brown sugar to balance the beer's bitterness.4
Spread the mustard generously over one side of the bread slice and lay it mustard-side down on top of the stew. As it cooks, the bread will dissolve into the sauce, thickening it and adding depth — this is the traditional Flemish trick.5
Cover the casserole with a lid and cook on a very low heat on the stovetop, or in an oven preheated to 160°C (fan 140°C), for 2.5 to 3 hours until the beef is completely tender and the sauce is thick and glossy. Check occasionally and add a splash of water if it looks too dry.6
Remove the bay leaves and thyme stalks, then taste the sauce and adjust seasoning — add a touch more mustard or sugar if needed to balance the bitter, sweet and savoury notes. Serve hot with crispy Belgian frites or crusty bread to mop up every last drop of that incredible sauce.User Reviews
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